Express
Chicken Cutlet with Black Garlic Butter
and kale mashed potatoes
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 10 oz. Mashed Potatoes
- 3 oz. Shredded Kale
- 2 oz. Cream Cheese
- 1 oz. Creme Fraiche
- ⅗ oz. Butter
- 1 tsp. Black Garlic Seasoning
- ½ tsp. Rotisserie Chicken Seasoning
- ½ tsp. Garlic and Parsley Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories570
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Carbohydrates32g
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Net Carbs27g
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Fat34g
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Protein35g
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Sodium1460mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using NY strip steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Cook the Chicken
Pat chicken dry and season all over with rotisserie chicken seasoning and a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner.While chicken cooks, continue recipe. -
2 Make Black Garlic Butter and Prepare Kale
In a mixing bowl, combine softened butter and black garlic seasoning. Set aside.
Coarsely chop kale. -
3 Cook the Kale
Place a small pot over medium heat and add 1 tsp. olive oil.
Add kale and a pinch of salt to hot pot. Stir often until wilted, 3-4 minutes. -
4 Heat Mashed Potatoes and Finish Dish
Add mashed potatoes to hot pot with kale. Stir occasionally until combined and heated through, 45-60 seconds.
Add garlic and parsley seasoning and cream cheese. Stir vigorously until melted and combined, 45-60 seconds.Remove from burner. Stir in crème fraîche until melted and combined, 30-60 seconds.Plate dish as pictured on front of card, topping chicken with black garlic butter. Bon appétit!
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